Reduce heat to medium-low and add the crab meat and your mushroom stems. Cook for 5 minutes. Remove from heat and stir in breadcrumbs, asiago cheese, and goat cheese and mix well. Add salt and pepper to taste.

Melt the other 1 TBS butter, stir in the mixture of Sage, Thyme, Rosemary, and brush the inside of the mushroom cap with the melted butter herb mix. Salt and pepper to taste. Place the caps in a foil lined pan, lightly greased, and spoon the stuffing into the mushroom caps.

Mix together the drained tomatoes, garlic, oregano, salt and pepper and put about 2 TBS on top of stuffing mix on each mushroom cap. Cover each with 4 prepared asparagus spears. Bake for 20 minutes. Served with fresh peas.

What’s with the name?

Veneto is a region in the North of Italy. Here is a small excerpt from Wikipedia about the area and it’s well known capital, Venice.

The sopressa vicentina (PDO) is an aged salami, cylindrical in shape and prepared with raw, quality pork meat. It may or may not include garlic in its ingredients and comes in medium and large sizes. ProsciuttoVeneto Berico-Euganeo (PDO) is obtained from the fresh meat of a top breed of adult hogs. The aroma is delicate, sweet and fragrant.